Description
A delicious, portable twist on the classic sweet potato pie, featuring a buttery shortbread crust and a rich, maple-infused sweet potato filling.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 cup granulated sugar
1/4 teaspoon salt
2 cups roasted sweet potato purée
1/2 cup pure maple syrup
2 large eggs
1/2 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
Step 2: In a medium bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 3: Press the crust mixture firmly into the bottom of the prepared pan. Bake for 15-18 minutes or until slightly golden. Remove from the oven and let cool slightly.
Step 4: In a large bowl, whisk together the sweet potato purée, maple syrup, eggs, heavy cream, vanilla, and spices until completely smooth.
Step 5: Pour the sweet potato filling over the par-baked crust and smooth the top with a spatula.
Step 6: Bake for 40-45 minutes, or until the edges are set and the center has a slight jiggle.
Step 7: Allow the bars to cool completely in the pan at room temperature, then refrigerate for at least 2 hours before slicing into squares.
Notes
For best results, use pure maple syrup rather than artificial syrups. These bars can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285 kcal
- Sugar: 19g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
